tag:blogger.com,1999:blog-12161953489608671132024-03-19T02:38:54.528-07:00Cooky's CreationsThis blog is the receptacle for all my low carb recipes, information on ketogenic diets, and whatever daily musings I think will entertain my readers. Enjoy!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-1216195348960867113.post-73645952897881330612020-02-05T16:15:00.000-08:002020-02-05T16:15:07.590-08:00Creamy Dairy-Free Chicken and PastaThis was one of the first meals I fixed dairy-free. Usually made with milk or heavy cream, this version is a little lighter, but still full of flavor and very satisfying. I also make it with gluten-free pasta, but any pasta will do if you can tolerate the wheat version.<br />
<br /><br />
<strong>Creamy Dairy-Free Chicken and Pasta</strong><br />
2 cups pre-cooked chicken pieces*<br />
1 can coconut water (canned, not in a carton; note, NOT coconut milk)<br />
1 box pasta of your choice (any shape, any style; I like GF penne or rotini, but any will work)<br />
2 Tbsp Olive oil <br />
1 1/2 Tbsp Arrowroot starch (alternatives: 2 Tbsp corn starch, or GF flour, or regular flour)<br />
1 1/2 tsp garlic powder<br />
1 1/2 tsp onion powder<br />
salt and pepper to taste<br />
OPTIONAL: dash of poultry seasoning, or 1/4 cup mushrooms<br />
2 tomatoes, chopped into large chunks<br />
1/2 cup frozen spinach (2 cups fresh spinach cooked down works as well)<br />
<br /><br />
*The pre-cooked chicken can be leftover baked chicken, mildly seasoned will work fine but you don't want something that was heavily flavored. I like to cook a crock-pot full of chicken thighs and legs every few weeks, pull the meat off and store it in the freezer for a quick meal prep later, that's what I use for this recipe.<br />
<br /><br />
If you don't have pre-cooked chicken, you can cook a couple of chicken breasts on the stove top, seasoning them with salt, pepper, and a bit of garlic and onion powder. Remove from the pan and slice into bite-sized pieces; set aside for later.<br />
<br /><br />
In a large pot, bring salted water to a boil. Cook pasta per instructions on the box. Drain; set aside.<br />
<br /><br />
In a separate pan (or if you want to save on dishes, you can use the now-empty pasta pot), combine the oil and the arrowroot powder to make a loose paste. Cook till bubbly. Add about half the can of coconut water and stir vigorously; the liquid will thicken quickly as it heats. You can add more coconut water if you want a thinner sauce; I really eyeball it, but often I end up using most of the can because I like a lot of sauce.<br />
<br /><br />
Now you have a roux, or a basic white sauce. Don't be thrown off by the coconut water; it's a very mild coconut flavor which will vanish under the seasoning. The only difference in how you work with this vs a regular milk-based roux is that coconut has a natural sweetness to it, moreso than milk. In my old white sauces I usually added a dash of sugar to offset the savory flavor; with coconut water, you don't usually need to do that, it's sweet enough.<br />
<br /><br />
From here you can add a variety of seasonings, depending on what you're going for. For this recipe, add the onion and the garlic powder, with enough salt to make it taste right. We're going for creamy and savory, not cheesy per se. I have also added a dash of poultry seasoning to make it a bit richer, but you could get the same effect with mushrooms too.<br />
<br /><br />
I've given you some measurements for the seasonings, but these are just a jumping off point. I don't measure anything, so I apologize that I don't have more exact amounts for you.<br />
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Once you've got the sauce where you want it, add the spinach. I usually use a handful of frozen spinach, but you could absolutely use fresh. Just fry it up in a separate pan with a bit of oil to cook it down, then add it to the sauce. (If you're using mushrooms, fry them up with the spinach.)<br />
<br /><br />
In the pasta pot, put it all together: chicken, pasta and sauce and combine thoroughly. Check your flavors again, the pasta will change things a bit. Last of all, toss in the tomato chunks and serve.<br />
<br /><br />
I have fed this to picky eaters and children, and everyone so far has loved it. With a little practice, you can basically cook this all with that one pot. It's hearty, flavorful, filling and creamy without needing one bit of dairy to accomplish those goals.<br />
<br /><br />
One last pro tip: This recipe originally called for parmesan added at the last minute, to really bring out the flavors. Not gonna lie, that is a VERY nice additive. But of course, being dairy free, I can tell you that the dish is completely tasty without it. And to be honest.....just add a little more salt. The primary flavor in parmesan is brine, which is SALT. So don't be shy on the salt, and chances are you won't even miss the parmesan.<br />
<br /><br />
But if you REALLY need something extra to make this dish taste right.....there is a recipe for home made vegan parmesan that I find to be simply outstanding; I have a hard time not eating it with a spoon, to be honest. I have not tried it on this dish yet, but I'm guessing it will work very well:<br />
<br /><br />
<a href="https://lovingitvegan.com/vegan-parmesan-cheese/">https://lovingitvegan.com/vegan-parmesan-cheese/</a><br />
<br /><br />
So there you go! Give it a try, and let me know if you like it. Also, feel free to ask any questions, since I was a bit nebulous on the measurements.<br />
<br /><br />
<br /><br />
ALLERGEN NOTE: Coconut is also a common allergen. This recipe could absolutely be made with unflavored chicken broth instead; it'll taste a bit more like gravy instead of a creamy sauce, but still very tasty. BE SURE TO ADD some sweetener, I'd say about 1 tsp sugar or an equivalent, because you won't have the sweetness of the coconut water to offset the savory seasonings.Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com2tag:blogger.com,1999:blog-1216195348960867113.post-69951183280040572892020-02-05T13:51:00.001-08:002020-02-05T13:51:19.101-08:00Ditching the SAD DietI love the Standard American Diet. <br />
<br /><br />
It's tasty, no question about it. All that creamy, cheesy comfort food, deep fried and loaded with sugar. What's not to love?<br />
<br /><br />
But most of us know that what we eat in this country is not exactly the healthiest, as evidenced by the fact that we get sicker and heavier every year. So as much as our favorite foods may soothe the soul, they sure don't do any favors for the rest of us.<br />
<br /><br />
When I went dairy free almost a year ago, I realized that my go-to favorite foods were going to take a major hit. And they did! I couldn't even think about it at first, I just focused on the very tasty foods that I could enjoy without dairy. <br />
<br /><br />
I did attempt a few dairy substitutes. They were......ok. Ish. <br />
<br /><br />
I've learned an important less that I want to pass along to you: when cutting dairy out of your diet, DO NOT go straight to the substitutes. They're expensive, and they're an acquired taste. <br />
<br /><br />
An acquiring that is much more successful when your tastebuds have had time to forget what real dairy tastes like.<br />
<br /><br />
Don't get me wrong, many of the dairy-free substitutions that I choked down initially have become a favorite for me now. You DO adjust.<br />
<br /><br />
Just....don't try to adjust immediately. Seriously.<br />
<br /><br />
So here I am, a year on, and I find that most of my creamy, favorite comfort foods are still within my grasp. Do they taste the same without dairy? NO. Are they tasty and soul-soothing? ABSOLUTELY.<br />
<br /><br />
And there's the real trick. See, making a major change in your diet is all in your head. I mean, it's in your kitchen too, duh, but the REAL change happens inside you. When you decide for yourself that nothing - NOTHING - is worth feeling sick, that ANY change can be made if it's for the better - then you've already won. The rest is just details.<br />
<br /><br />
At the end of the day, when we turn to food for comfort, we give it control over our lives. Control it doesn't deserve. Food is AWESOME, it's meant to be tasty and comforting. But it cannot fill the hole in our souls. And learning to appreciate food for what it is, and recognize what it ISN'T, is a game changer.<br />
<br /><br />
I still get immense enjoyment and comfort from the foods I eat. And I am OK with the fact that they don't taste like they used to. Because that was part of a different ME, the me that was sick and miserable and a slave to a particular taste or texture. There was a lot about that time in my life that I enjoyed, and I do not regret one bite. I just choose to do things differently now, and I enjoy the new diet that I have.<br />
<br /><br />
So chin up, there's life after diet change! A GREAT life, if your heart and soul are moving in the direction willingly and with gratitude for all the many blessings in life.<br />
<br /><br />
I'll be including some of my favorite dairy-free recipes here as time allows. They'll also be free of other allergens I've had to cycle out of my diet - gluten, soy, potato, peanuts. I'll be sure to mark what allergens may be in each recipe, since my list has fluctuated over the last 12 months.<br />
<br /><br />
In the mean time, bon appetit!<br />
<br /><br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com1tag:blogger.com,1999:blog-1216195348960867113.post-44596874962788570242020-01-19T15:31:00.001-08:002020-01-19T15:31:32.232-08:00Hello again!Yeah, so, it's been a LONG time since I posted.<br />
<br /><br />
Like, 2 years.<br />
<br /><br />
What can I say? Life happens!<br />
<br /><br />
So I'm back, and I have a whole new adventure in the works....<br />
<br /><br />
…..I have gone.....<br />
<br /><br />
DAIRY FREE<br />
<br /><br />
Yup, me the happy homesteader with no less than one dairy cow on the property at all times for the last 10 years, am now totally intolerant to dairy.<br />
<br /><br />
How did this happen, you ask?<br />
<br /><br />
Well, it's a little thing called Hashimoto's Thyroiditis.<br />
<br /><br />
Say that 3 times fast.<br />
<br /><br />
(I'm a nurse, so I can, and I just did.)<br />
<br /><br />
Hashimoto's thyroiditis is an autoimmune disorder in which your body attacks your own thyroid. This leads to all sorts of health problems. Typically this is treated with thyroid medication, which will stabilize your bloodwork - but WON'T treat the underlying disease process, leading to a cascade effect of health problems over time.<br />
<br /><br />
Fun!<br />
<br /><br />
So how do you treat the underlying disease process?<br />
<br /><br />
Well, to start with.....DIET.<br />
<br /><br />
I was on the right track with keto, which can be very helpful with a lot of health issues. But I needed to take it a step further. In God's perfect timing, I took a chance on dairy free - and IMMEDIATELY felt the difference. My original plan was to give it a 3 day trial, but within 24 hours I felt a vast improvement. <br />
<br /><br />
Irritable bowel? GONE. <br />
<br /><br />
Acid reflux? VANISHED INTO THIN AIR. <br />
<br /><br />
Low energy levels? HELLO MOTIVATION.<br />
<br /><br />
The effect was dramatic and convincing. Over the last year I've also had blood testing done for other foods I was reactive to and tweaked my diet beyond just dairy, and I can honestly say I've not been this healthy in years. And that's just with DIET changes alone, no medication.<br />
<br /><br />
It's a long story and a fun one, and I will unfold it here over the next few weeks. I'll also be sharing tips and recipes on eating dairy/gluten/soy free. It can be done, and the food is AMAZING.<br />
<br /><br />
So welcome back (to ME), and I am looking forward to connecting with anyone who is interested in my health journey!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-41443022140841413422018-01-23T06:30:00.001-08:002018-01-23T06:30:14.093-08:00Let's talk about food....Hello, everyone! I am making one of my rare appearances. I never intend to neglect this site it just sort of....happens. I think I'm a bit over the idea of putting my every thought, experience and food creation out there for the world to see. It's easy to get so distracted in cyberspace that you neglect the real world. I've been enjoying the real world.<br />
<br /><br />
That having been said, I also realize that a lot of people enjoy this site! The Holy Grail Pizza Crust is an enduring favorite, and I am so thankful for the many people who have enjoyed that recipe. I'm even glad it's been found on other websites. I have this thing about not "owning" a recipe. My great-grandmother Grannie Kay had this AMAZING recipe for sweet rolls. They were sweet but not too sweet, sticky but not too sticky, savory and perfect in every way - and when she passed, she took the recipe with her. I am forever left with memories of these incredible sweet rolls that I can never have again (and yes, I've tried, and gotten close but.....they're just not the SAME.) So I just don't care to have secret recipes, I'd rather share the love and that's certainly how it's worked out with the pizza crust.<br />
<br /><br />
A recipe is MEANT to be shared. I developed mine from other people's recipes, and I see others that have taken my recipe and adapted it further. That's the nature of these things. Many thanks to my faithful viewers, and I'm truly just happy that so many people have been able to find and use that crust. I know it was a game changer for me. <br />
<br /><br />
So, I want to talk about food for a minute. (DUH, that's the point of the website). Food for me has always been a passion, and at the risk of sounding cliché, something of a journey as well. As a kid I was extremely picky, and skinny as a rail. In my teens I developed a penchant for eating ALL THE THINGS, and while I didn't really become overweight, I certainly lost some slimness. Youth worked in my favor until my late 20s, when the eating started to get the better of me. Some health issues stepped in, and over time I found myself 40lbs over a healthy weight for my build. 40 pounds. I swore I'd get it off, which is how I discovered keto - which is very effective, but difficult to maintain. I tried exercise (which I HATE, not gonna lie), and that worked too - but the underlying health issues interfered again. I always ended up back in the upper regions of my weight range, and I hated it.<br />
<br /><br />
Eventually I realized that it wasn't the food. It wasn't my metabolism. It wasn't even my health problems, though those certainly played a part. It was ME. There was something inside myself that WANTED to overeat. Something driving me to hurt myself with food. It wasn't conscious, but it was overwhelming. And I couldn't "will" myself past it.<br />
<br /><br />
That was not a fun realization to come to. Understand, I'm not blaming myself per se. Truth be told, I needed to admit to myself that there was something here that was more than I could fight. Something beyond the physical and rational. Something that was out to hurt me, and it was winning. To add to this, I have also suffered from some pretty severe depression over the last few years. Ugly depression. I don't cry when I'm depressed - I RAGE. Being in that bottomless pit AND realizing that the overeating is actually a drive that goes beyond metabolism and food was actually a bit of a watershed moment. Because it made me face the fact that I was in over my head. I needed something outside of myself to step in, something stronger. And I needed to believe, truly, that that <em>something</em> was out to help me, not to hurt me.<br />
<br /><br />
I understand that in AA, it's crucial to realize that your addiction is bigger than you. That no matter how hard you try, you cannot overcome the addiction without help. I came to that understanding with food. I needed to stop trying to overcome the undefeatable, and turn to Someone who CAN defeat it.<br />
<br /><br />
So I did. I know a lot of AA attendees have a hard time calling that higher power God, Jesus, etc. I don't have that problem; but there is a value is stepping away from all the trappings and traditions that accompany those familiar terms and just placing yourself in the hands of something Greater. Something bigger than yourself. Something bigger than your addiction. Something bigger than your understanding of the world. Something bigger than depression. Something - and this is key - that WANTS TO HELP YOU. Something big and kind and helpful that is not out to hurt or destroy you.<br />
<br /><br />
The trick is believing that such a Person exists. It's so much easier to believe the opposite.<br />
<br /><br />
I've been walking with Jesus for nearly a quarter of a century, but I am just now coming to accept that He is KIND. He is the GOOD GUY! He WANTS to bless me, and free me from chains of hopelessness. He doesn't just walk with you through the valleys, He leads you to still waters, He makes you lie down in green pastures. He restores your soul. <br />
<br /><br />
He has restored mine.<br />
<br /><br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
<br /><br />
So, how does this relate to food? Well, I'm realizing that food really is not the problem. Yes, making healthy food choices is an essential part of taking care of this body I was given. And yes, some food choices are never really "healthy." But....I am seeing that "skinny people" eat anything. Everything. They just don't eat ALL the things. Skinny people eat cake - just not ALL the cake. Skinny people eat French fries - just not ALL the fries. My Higher Power is not out to deprive me of these things - He is out to show me how to enjoy them without being ruled by them.<br />
<br /><br />
I can also see how every step along the way - crash diets, keto diets, exercise diets, gluten free diets, diets for gastric reflux, even vegetarian and vegan diets - have all played a part in achieving the balance that I am finding now. I have learned how to live without sweets and processed foods. I have learned how to become accustomed to new tastes and textures, even if they were unappealing at first. I have learned how to be OK with going to bed a little bit hungry (because I love sleep even more than I love food, and with my reflux issues being hungry was better than waking up choking at 3am). I have learned that the "rules" for health are flexible, each diet having something to offer but none able to offer all the answers. All of those pieces were in place before I got to where I am now. My Higher Power wasn't holding me back until I learned my lesson; He was guiding me to freedom while I will still a slave.<br />
<br /><br />
Food is a WONDERFUL gift, y'all. It's amazing. SO many flavors, textures, tastes...it's virtually endless. I am thankful for that gift. I am thankful for keto. I am thankful for birthday cakes and French fries. I am thankful for Holy Grail Pizza Crust. I am thankful for all my readers, who stick with me even when I go ages between updating my posts.<br />
<br /><br />
I am THANKFUL.<br />
<br /><br />
And I pray that you all come to where you can be in on this thankfulness too.<br />
<br /><br />
God bless!<br />
<br /><br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com1tag:blogger.com,1999:blog-1216195348960867113.post-66610527437476802332015-02-16T17:33:00.000-08:002015-02-16T17:33:37.187-08:00THE PERFECT VEGGIE FRITTERSOk, these things are awesome. AWESOME. They're like crack. Seriously. You will not be able to eat enough of them. I've been eating them for weeks. They go with everything. They reheat for lunches. They're better than potato pancakes, better than french fries. Even people who don't like veggies enjoy them. They just might be the perfect food.<br />
<br />
Go easy on the flour if you want to keep them low carb. This recipe will work with gluten-free all-purpose flour as well as traditional. Try them. Tonight. You will thank me for it.<br />
<br />
Oh, and don't skip on the dip. Seriously, DON'T.<br />
<br />
<u>VEGGIE FRITTERS</u><br />
1 cup broccoli florets<br />
1 cup cauliflower<br />
1/2 cup grated carrot<br />
2 tsp salt<br />
1/2 tsp pepper<br />
1 tsp Nature's Seasons<br />
1 tsp onion powder (or chopped chives/green onions)<br />
1/2 tsp garlic powder<br />
1/4 - 1/2 cup flour (gluten free or wheat)<br />
1/8 tsp red pepper flakes <br />
1 - 2 eggs<br />
1/2 cup parmesan (can be freshly grated, or use the stuff you buy in a can in the store) <br />
Frying oil (vegetable oil is fine)<br />
<br />
1) Cut the broccoli and cauliflower into bite-sized chunks. This is a great time to use the more stemmy parts of the plant, as they work very well in this recipe. Steam or boil for 5 minutes; drain and add in carrots. Let sit a few minutes.<br />
<br />
2) Now you need to coarsely chop the steamed veggies. You can do this with knives, or you can use a pastry cutter. Be careful not to mash the veggies; they should still be somewhat firm and maintain their shape.<br />
<br />
3) Add in the dry ingredients and toss to coat. Now this part is important: TASTE the mixture before adding the eggs. The flour and the veggies can really absorb flavor, so you may need to add more seasonings before you add the eggs. You will need 1 - 2 of them, depending on size. The important thing is to get the right texture: mixture should be sticky enough to hold together when you squeeze it in the palm of your hand. This can be tricky if you're trying to go easy on the flour, so be patient. As long as a handful will hold together, you should be fine, but you may need to bite the bullet and add extra flour if it's being stubborn. In a pinch, you could use 1/4 tsp xanthan gum, but I've never needed to.<br />
<br />
4) In a deep frying pan or small sauce pan, heat the oil to 180 degrees. Take a small handful of the veggie mixture, just big enough to fit in your palm, flatten into a disc shape, and slide it into the oil. BE CAREFUL not to splash the hot oil on yourself! You can use a large spoon to help with this process. I usually get five or six fritters into the oil, then watch them closely because they like to stick to the bottom of the pan. Fry till golden brown, flipping at least once. Remove with a slotted spoon to a plate with a paper towel on it. Continue until all the veggie mix has been shaped and fried.<br />
<br />
Now you have your fritters. DO NOT STOP HERE. You can fix the dip while you're frying the fritters up, so there's no excuse not to take the time to make this. <br />
<br />
<u>HOT RANCH DIP</u><br />
1 package cream cheese<br />
1 cup sour cream<br />
1 package ranch dip mix<br />
1/2 tsp garlic powder<br />
dash salt<br />
<br />
1) In a small saucepan, warm the sour cream on low heat. Cut the cream cheese into chunks and mix into the sour cream; stir till consistency is smooth. Whisk in remaining ingredients. Mixture will thicken as it cools, so reheat gently if needed.<br />
<br />
OK, now you have your fritters and your dip.<br />
<br />
Now you <i>dip the fritters into the dip and eat them</i>.<br />
<br />
You're welcome.<br />
<br />
I'll post pictures the next time I make these. Which won't be long, because they're seriously addictive.Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com4tag:blogger.com,1999:blog-1216195348960867113.post-13740688572816891192014-11-07T16:15:00.000-08:002014-11-07T16:15:00.121-08:00More fun with AvocadosI'm on a roll with the avocados right now. (If a post in March and a post in November count as a "roll.")<br />
<br />
See, I love salads. But it's gotten quite nippy outside of late, and it's hard to want to eat a chilled dish when your hands are already half numb.<br />
<br />
So what's a gal to do?<br />
<br />
Top the salad with something warm and melty, of course.<br />
<br />
<br />
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<br />
<u>Steak Salad with Avocado</u><br />
<br />
<i>Ingreds:</i><br />
Lettuce mix of your choice<br />
Shredded steak (see below for more details) <br />
1/2 cup shredded mozzarella<br />
<br />
1 tsp oregano<br />
3 Tbsp mayonnaise<br />
Salt and pepper to taste<br />
Olive oil <br />
<br />
In small frying pan, drizzle oil and heat till shimmering. <br />
<br />
I'm going to say a quick word about the meat here. This is a great place to use leftover steak. Just cut into small chunks and toss into the pan with the oil. If you don't have leftover steak, then ground beef is a very acceptable substitute. At the moment, I have a lot of unseasoned ground pork which actually works very well too. So there's a good bit of flexibility based on what you have in the fridge.<br />
<br />
Add the oregano, salt and pepper. I like lots of pepper. You can also add onions, green pepper and mushrooms for a Philly cheesesteak effect. I'm a bit of a purist, so I stick to the meat and seasonings, but hey, whatever floats your boat.<br />
<br />
While your meat is sizzling nicely (and putting off mouth-watering smells), fill a bowl with the lettuce mix of your choosing and add the shredded cheese. Also chop the avocados and set aside.<br />
<br />
Once the meat is nicely warmed, add to the top of the salad. Now while the pan is still nice and hot, toss the avocado in long enough to warm it up. It'll pick up the seasonings too, which is just awesome. Pile on top of the meat.<br />
<br />
Now here's the crazy part. The mayonnaise. Glop it right on there. It's called "dressing" for a reason, and you're going to use it as exactly that. The meat will make it warm and melty, and when you mix it with the cheese and lettuce....let's just say it's like a gooey steak sandwich without the bread. <br />
<br />
All you need now is a fork.<br />
<br />
Who says you can't have salad on a cold day?Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com1tag:blogger.com,1999:blog-1216195348960867113.post-66690825441388718562014-04-09T17:21:00.001-07:002014-04-09T17:21:33.439-07:00Fun with AvocadosOK, so I know it's been a while since I posted anything new.<br />
<br />
In fact, it's been like a year.<br />
<br />
OK, OVER a year. Sorry about that.<br />
<br />
Truth is, it's hard to keep up a blog after the initial fun of posting everything you think of. Eventually real life starts taking up your time again (as it should), and suddenly your last post has a 2013 date on it and you want to cringe.<br />
<br />
Also, not gonna lie, I kind of fell off the low-carb wagon for a while. REALLY fell off. I'm back in my fat pants and feeling lousy, so the motivation I haven't been able to find for a while has finally rematerialized. I've been back on keto for 2 weeks now, and feeling better than I have in many months. It's amazing how good it feels to actually BURN the fat, instead of putting it on.<br />
<br />
So anyway, thanks to keto and my California-loving sister, I am learning to love avocados. Like, REALLY love avocados. Yeah, they're weird-tasting, and oh so very green, but like all odd foods, they kind of grow on you. And they're VERY keto friendly, full of fats and with a creamy texture that's hard to find in low-carb cooking.<br />
<br />
My newest favorite concoction is an egg scramble, with steak and avocado. Hey, don't knock it till you try it. I'm pretty much obsessed with it at the moment, it's SO tasty and filling, and good on fiber and carb count. I estimate total carbs for this recipe to be about 5grams, give or take.<br />
<br />
So here you go, for all you adventurous (and excruciatingly patient) readers. Your tastebuds will thank you. <br />
<br />
<u>Avocado Steak Scramble</u><br />
1 small steak (any kind, it can be cheap if your budget is strained)<br />
1/2 avocado, peeled and cored, diced<br />
2 slices swiss cheese<br />
4 eggs<br />
2 Tbsp heavy cream<br />
drizzle olive oil<br />
Natures Seasons seasoning mix<br />
<br />
Cook the steak on low till medium-to-well done. You can season it with salt and pepper while cooking if you like, but we'll season it again later anyway. (PROTIP: this is a great recipe for using up leftover steak in the fridge!)<br />
<br />
Combine the eggs and cream; beat till smooth and frothy.<br />
<br />
Now cut the steak into bite-sized pieces and toss it in a frying pan with the diced avocados and olive oil. Season it generously with the Nature's Seasons. If you haven't ever used this mix before, it's pretty amazing; you should be able to find it in the spice section of the grocery store. Once nice and warm - but before the avocado gets mushy - set aside in a separate bowl. Return the frying pan to the stove.<br />
<br />
Scramble the eggs in the pan with what's left of the seasoning and oil. Once the eggs are done to your taste, you need to melt the swiss over top of it. You can do this in the frying pan if you like, with a lid; or you can transfer the eggs to a plate and microwave it for about 45 seconds.<br />
<br />
Top with the steak and avocado bits, and be prepared to have your tastebuds go frantic. It's just that good.<br />
<br />
I am having problems with transferring pics to my computer at the moment, but I will try to post one as soon as I can get it sorted out. It will make your mouth water, I swear.<br />
<br />
Enjoy!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com4tag:blogger.com,1999:blog-1216195348960867113.post-64466843040217669672013-09-21T13:47:00.000-07:002013-09-21T13:47:02.745-07:00Flourless Peanut Butter Chocolate Chip CookiesOK, these are not low carb. At least, if you were to substitute
Splenda for the sugar they probably would be, but I haven't done any
calculating of carbs to back up that assertion.<br />
<br />
However,
these ARE gluten free, and oh so very tasty. So I'm posting these here
for your enjoyment (and so that I don't have to keep searching the
internet for the recipe. This is my online recipe book.)<br />
<br />
<br />
<b><u>FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES</u></b><br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> creamy peanut butter</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">3/4 cup</span>
<span itemprop="name"> sugar</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 </span>
<span itemprop="name"> large egg</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> baking soda</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1/4 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<span itemprop="amount">1 cup</span>
<span itemprop="name"> semisweet chocolate morsels</span>
<span itemprop="preparation"> </span>
</li>
<li class="subheading">Parchment paper</li>
</ul>
<h3>
Preparation</h3>
<ol itemprop="instructions">
<li>1. Preheat oven to 350°. Stir together peanut butter and next 4
ingredients in a medium bowl until well blended. Stir in chocolate
morsels.</li>
<li>2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.</li>
<li>3. Bake at 350° for 12 to 14 minutes or until puffed and lightly
browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to
wire rack, and let cool 15 minutes.</li>
</ol>
<br />
Recipe courtesy of: <a href="http://www.myrecipes.com/recipe/flourless-chocolate-chip-cookies-50400000108779/">http://www.myrecipes.com/recipe/flourless-chocolate-chip-cookies-50400000108779/</a><br />
<br />
<br />
<i><br /></i>
<i>Personal note: </i>Be
careful not to make these too big. They "poof" quite a bit in the
oven, so when you drop them onto the baking sheet make them smaller than
you think you should.<br />
<br />
Also, I think I'm going to use brown sugar for part of the white sugar portion, and I might add a dash of vanilla. I'll let you know if it doesn't work out. Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com1tag:blogger.com,1999:blog-1216195348960867113.post-4122109250217157382012-11-03T17:24:00.000-07:002012-11-04T15:47:32.107-08:00Fun With CheeseI found these great Parmesan Cheese crisps at the store the other day: they're these round crispy treats made entirely with parmesan, so they are zero carb. They were also insanely expensive - almost $7 for a small container.<br />
<br />
As I was munching on this indulgence, I thought to myself, "I bet these would be pretty easy to make at home."<br />
<br />
I was right.<br />
<br />
<u>Cheesy Parmesan Crisps</u><br />
Finely grated real parmesan cheese (NOT the powdered kind)<br />
Salt<br />
Italian seasoning blend<br />
<br />
Line a plate with parchment paper, if you have it; if you don't that's OK, it just makes removing the cheese crisps easier later.<br />
<br />
Sprinkle a generous pinch (about a tablespoon or so) in a small pile on the plate; make several such piles all around the plate, keeping them at least an inch from each other - the piles will spread when they melt. Also, don't make the piles too tall, you want the crisp to be thin and fairly even all the way through.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8LuRspPz1PbnYWdbgeL4NRa0pHzzyddnW_TfcrtZ4e-ammfIte2VZpxxGaQKeDUIB1uqmGbnJdCN4kwOKhUIb5CFYEmtYwBjI0uvVmWyqmmC5N1IpBrkboYxLsp6dj8HrV1TVCMwXqu0/s1600/DSCN4069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8LuRspPz1PbnYWdbgeL4NRa0pHzzyddnW_TfcrtZ4e-ammfIte2VZpxxGaQKeDUIB1uqmGbnJdCN4kwOKhUIb5CFYEmtYwBjI0uvVmWyqmmC5N1IpBrkboYxLsp6dj8HrV1TVCMwXqu0/s320/DSCN4069.JPG" width="320" /></a></div>
<br />
<br />
Sprinkle each pile with a dash of salt and italian seasoning. Microwave at high for 30 seconds; open the microwave door to let the steam vent out. Then microwave for 25 seconds more.<br />
<br />
<br />
Remove the plate from the microwave and let the crisps cool. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSqOsYhMG1Wx2KCxD5JheqxTui_b36hmQy1gzBd3gOprHUJEQe638RdsnIZ35jS4Cjzj07pydf_KMExoEURPEoMJBHHix39hRsJ6xJHKRonrIBYJbXJaT7J_M20On8zrQiwBr3tjcNvfA/s1600/DSCN4070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSqOsYhMG1Wx2KCxD5JheqxTui_b36hmQy1gzBd3gOprHUJEQe638RdsnIZ35jS4Cjzj07pydf_KMExoEURPEoMJBHHix39hRsJ6xJHKRonrIBYJbXJaT7J_M20On8zrQiwBr3tjcNvfA/s320/DSCN4070.JPG" width="320" /></a></div>
<br />
<br />
If you used parchment paper, just bend the paper away from the crisps to remove; if you didn't use the paper, use a fork to gently pry the crisps off the plate while they're still a bit warm. Finish cooling once they've been pried loose.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb7QAollSedeTWEnI41CxLu5yecOpplz9HnWu3zesCwpx4Qm9xAzN4VLgkPNELJ6P_sJGLbmPWK7qY1ACl9bEIp9s9eNSLdv4I9CbRr0efmAtQpGpR1aPuUmhWdxkCp70LBJkXs-XiYrB/s1600/DSCN4071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUb7QAollSedeTWEnI41CxLu5yecOpplz9HnWu3zesCwpx4Qm9xAzN4VLgkPNELJ6P_sJGLbmPWK7qY1ACl9bEIp9s9eNSLdv4I9CbRr0efmAtQpGpR1aPuUmhWdxkCp70LBJkXs-XiYrB/s320/DSCN4071.JPG" width="320" /></a></div>
<br />
<br />
~~~<br />
<br />
And enjoy!! These are super easy and quick to make, have plenty of good fat in them, and if done right they should help satisfy that need for something crispy and decadent. Even if they turn out a bit chewy, they are so darn good you can't really call that a flaw.<br />
<br />
<br />
<u> </u><br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-13738589066360329192012-09-27T17:28:00.002-07:002012-09-27T17:28:46.120-07:00I've been wondering this same thing. This kind lady did the hard work, so I thought I'd share.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://www.slightlysteady.com/homemade-stevia-syrup/" target="_blank">How to Make Stevia Syrup At Home</a> </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.slightlysteady.com/wp-content/uploads/2012/08/Stevia3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://www.slightlysteady.com/wp-content/uploads/2012/08/Stevia3.jpg" width="320" /></a></div>
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<br />
Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-25719846222778902692012-09-27T17:24:00.000-07:002012-09-27T17:31:51.171-07:00Vacation Keto: It can be done!So I spent last week in sunny California. It was a combo trip: a quickie vacation ending in the awesome wedding of my only brother. I had a fantastic time, and ate tons of good food. And with the exception of one meal (come on, I'm going to eat wedding cake), everything I ate was entirely keto.<br />
<br />
Don't think I'm a saint for sticking to my "diet" while out of town. I just figured that my underlying difficulty metabolizing
carbohydrates doesn't go away just because I do. This wasn't about gaining weight, I just didn't want to make myself ill under the guise of having a good time. Keto is tasty and makes me
feel good; neither of those things make vacation anything less than
totally awesome.<br />
<br />
Keto is not a diet: it's a lifestyle. It's also quite easy to stick to while travelling - fun, even! I treated it like a kind of a game: How many carbs can I *not* eat today? Something else to consider: it's very handy not to be hungry all the time while one is sightseeing. Just sayin'.<br />
<br />
So how did I do it? Easy! Here are some of my keto-friendly travelling tips.<br />
<br />
<ol>
<li>Avoid Italian restaurants. It's not that you can't go keto at your local pasta joint (salad, anyone?) but why torture yourself. If you MUST eat something with tomato sauce, go for pizza. Load it with meat and eat just the toppings. Yummy! </li>
<li>Appetizers - fried mozzarella and buffalo wings are pretty darn safe. BBQ wings not so much, sorry. The sauce is usually loaded with corn syrup or molasses. The fried cheese just needs to be denuded of its breading and then you can chow down to your heart's delight. Don't mind the stares, you're on vacation. No one there will ever see you again.</li>
<li>Steamed veggies are the best side dish EVER. Most restaurants will steam and season them to perfection. One place even brought me a plate of fresh butter on request. I actually cleaned up the veggies before finishing my excellent herb-crusted steak.</li>
<li>Drink water, not diet soda. Don't tease yourself with sweetness, it'll make dessert much more tempting. Water is awesome, especially with a slice of lemon.</li>
<li>Meats are everywhere, but be sure to get your fat!! Butter, sour cream, greasy sausage with your eggs.....do whatever you have to. It helps keep you full and focused. Remember, protein can still be turned into glucose. Fat is your best friend, and it's oh so tasty too. Remember, you're on vacation! You deserve yummies.</li>
<li>Make your cheat meal totally worth it. Let's be honest, you're gonna eat something "forbidden" sooner or later. Don't let it be an accident, ie that white chocolate-topped fudge cake that's just too tempting to refuse. Plan what you're going to cheat with and plan when. It'll give you something to look forward to, and adds to the fun of the game. By the time you get to that cheat meal you'll feel so proud of yourself that the sweets will really satisfy. Even better, you might find that the treat is a bit too sweet, almost a let-down after the fun of eating keto. Talk about motivation to get back on track!</li>
</ol>
<br />
Most of all, enjoy yourself! You're on VACATION!!!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com3tag:blogger.com,1999:blog-1216195348960867113.post-61252210337262258602012-09-16T17:14:00.000-07:002012-09-16T17:14:40.969-07:00Cheese Sticks with Dipping OilTwo posts in one day! You guys are gonna get spoiled.<br />
<br />
This one is my own creation. One thing I love about Italian restaurants is when they serve warm fresh bread with herbed olive oil - delightful! Of course bread is out for me now, but there's no reason why I can't have the oil; and warmed string cheese sticks make a nice vehicle for dipping into it.<br />
<br />
<u>Cheese Stick with Dipping Oil</u><br />
<br />
6 string cheese<br />
1/4 cup extra-virgin olive oil<br />
1 tsp oregano<br />
1/2 tsp onion powder<br />
1/4 tsp garlic powder<br />
1/4 tsp salt<br />
1 tbsp grated parmesan cheese<br />
<br />
In a small bowl, combine the oil and seasonings; warm in microwave about 15 seconds. Add the parmesan cheese and let sit a few minutes so the flavors can combine.<br />
<br />
Lay out the string cheese in a single layer on a plate. Microwave for 15 seconds.<br />
<br />
~~~<br />
<br />
And enjoy! Be aware that the seasonings will usually sit at the bottom of the bowl, so dip accordingly. This makes a nice, quick snack if you're in the mood for lots of flavor without a lot of work.<br />
<br />
<br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-20480750942890162682012-09-16T15:52:00.001-07:002012-09-16T15:52:10.601-07:00Chicago Style Deep-Dish Pizza - KETO FRIENDLY!This looks simply awesome. It's basically the same almond-meal pizza crust I posted before, but this gives directions for making it deep-dish style, and how to layer it for maximum awesomeness. The link to the recipe is below the picture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://eatketo.com/wp-content/uploads/2012/09/finished-side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://eatketo.com/wp-content/uploads/2012/09/finished-side.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />
<a href="http://eatketo.com/chicago-style-stuffed-pizza/" target="_blank">Eat Keto's Chicago Style Stuffed Pizza Recipe</a><br />
<br />
<br />
<br />
<br />
<br />
Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-24996477578629047002012-09-08T14:39:00.000-07:002012-09-08T14:39:22.325-07:00Cinnamon Rolls - Not MineYes, I'm stealing another recipe. And yes, it's largely because I want to try it myself and if I don't post it here I'll lose the recipe. I will post an update once I get time to make these. If you're really lucky, there will even be enough cinnamon rolls left over for me to take and post pics!<br />
<br />
<a href="http://mariahealth.blogspot.com/2012/09/amazing-cinnamon-rolls-and-wheat.html" target="_blank">Maria's Nutritious and Delicious Journal - Amazing Cinnamon Rolls</a><br />
<br />
<br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-44085244484211472512012-08-26T17:48:00.001-07:002012-08-26T17:52:09.332-07:00Recipe Update: Butter BallsOh my gosh, ADD THE PEANUT BUTTER!! I warmed about 2 tablespoons of natural peanut butter in the microwave and added it to the butterball batter, and it tastes awesome! Might need to add a bit more stevia though; if you use regular peanut butter it'll probably be sweet enough on it's own, but beware - it has sugar in it.<br />
<br />
Also, I added an egg this time. I think it gives it a more cookie-dough texture, and it definitely adds fat and protein. I might even add two next time; I love eggs. Eggs and butter are best friends.<br />
<br />
~~~<br />
<br />
Butter on, faithful readers!<br />
<br />
<br />
<br />
Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com2tag:blogger.com,1999:blog-1216195348960867113.post-47634687614043990412012-08-25T07:44:00.002-07:002012-08-25T07:44:42.710-07:00Crustless QuicheWho needs a crust? They're a pain to make, God alone knows what's in the pre-made ones you get from the store, and they just add needless carbs. Eggs bake just fine without a crust, which was good news for me when I developed a craving for quiche but wanted to stick with low carb. No more boring breakfasts for me!<br />
<br />
<br />
<br />
<u>Hearty Crustless Breakfast Quiche</u><br />
8 large eggs<br />
1/2 cup heavy cream<br />
1/2 cup shredded swiss cheese<br />
1 cup shredded cheddar cheese, divided <br />
1 tsp onion powder (or you can use real onions, 1/2 small, chopped finely)<br />
1/2 small tomato, diced <br />
<br />
1 cup broccoli florets<br />
6 slices bacon, crumbled<br />
salt and pepper to taste<br />
<br />
Start with a large pie pan, the deeper the better. Preheat the oven to 375.<br />
<br />
In a large bowl, whisk the eggs, cream, and seasonings together. Add the swiss and half the cheddar; stir together. Add in the broccoli and the tomato - I like to squeeze the diced tomatoes out thoroughly to get rid of as much excess water as possible. Sprinkle the crumbled bacon in, and mix all together thoroughly.<br />
<br />
Pour egg mixture into the pie pan. You shouldn't need to grease the pan, but you could smear it with a little butter if you like. Sprinkle about 1/2 of the remaining cheddar on top; bake 20-30 minutes until the middle is set. Add the remaining cheddar in the last few minutes.<br />
<br />
It will puff up like a souffle, and then will shrink as it cools. But don't worry, it'll taste simply awesome when you're done.<br />
<br />
~~~ <br />
<br />
If the above toppings/seasonings sound kind of boring, here are some other things I've tried: ham or sausage instead of bacon. Sun-dried tomatoes and basil, with either feta or some REALLY sharp cheddar. I'm even plotting a pizza quiche, with pepperoni, provalone, italian seasonings and tomato; if it comes out well, I will take pics and post the results.<br />
<br />
The possibilities are pretty endless, so have fun!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-75870326461884949212012-08-18T17:31:00.002-07:002012-08-18T17:33:16.904-07:00Steak SaladSo here's a tip for my fellow ketoans: any sandwich can be turned into a salad. Well, almost any sandwich; I don't recommend putting peanut butter and jelly over iceberg. Yick.<br />
<br />
Aside from PB&J, most of your favorite sandwiches or subs can easily be converted. Honestly, most sandwiches have lettuce and tomato anyway. Just top it with tuna, cold cuts, or in this case, steak, and munch away! <br />
<br />
One of my favorite subs used to be a steak sub, with lots of melty cheese. I adapted it into a salad, and have no regrets.<br />
<br />
<br />
<u>Steak Salad</u><br />
1/2 lb ground beef<br />
1 Tbsp olive oil <br />
1/2 Tbsp oregano<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
2-4 Tbsp mayonnaise <br />
4 oz shredded mozarella cheese<br />
Lettuce of choice - I like iceberg, but feel free to get fancy with romaine or mesclun mix<br />
<br />
Shred the lettuce into a large bowl. Top with cheese. Set aside.<br />
<br />
In a frying pan, brown the beef; drain and return the beef to the pan. Drizzle olive oil over the beef and add the seasonings. Remove the pan from heat; mix the mayonnaise into the meat just till mixed. I like a lot, but you can start with the smaller amount to start with if you like.<br />
<br />
Spread the meat over top of the cheese in bowl of lettuce. Let sit for a minute to melt the cheese. Enjoy!<br />
<br />
~~~~~<br />
<br />
Yes, the mayonnaise is the dressing. May sound gross, but believe me, it tastes amazing, and it really pulls the whole thing together. You could also fry up onions, green peppers, and mushrooms before returning the meat to the frying pan if that's how you usually eat your steak subs; I'm kind of boring when it comes to some things.Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-41618365269443402882012-08-09T14:54:00.000-07:002012-08-09T14:54:10.293-07:00Butter BallsWe are currently under construction at my house; or rather, destruction. We're tearing down a part of our house so it can be rebuilt (correctly, this time.) So you'll have to bear with me if my posts are a bit sporadic; I'm still eating keto, and still trying new recipes, and I'll post them for you as often as I can.<br />
<br />
My mom used to make these cookies called butterballs. They were basically flour, sugar, chocolate chips and lots of butter, baked in the oven and rolled in powdered sugar. Since it's summer and I'm drowning in fresh, homemade butter I thought....well, why not? Keto isn't just about low carb, it's also about eating high fat - healthy fats, full of nutrients and hunger-busting fat-calories that can't be converted to glucose. I've been looking for ways to increase my fat intake; when you're busy, it's easy to fall back on proteins. Which are great for you, don't get me wrong; but the ideal is to teach your body to burn fat as fuel. That's how those lumps around your hip and belly melt away.<br />
<br />
I realize most people don't have access to large amounts of fresh, high-quality butter like I do, but these would make a good treat for anyone. I recommend spending the extra money on good quality, unsalted butter; salted butter is usually of poorer quality (the salt hides a multitude of sins.)<br />
<br />
<br />
<br />
<u>Butterballs</u><br />
1/2 lb sweet cream butter<br />
2 Tbsp stevia powder or Splenda (or add more to taste)<br />
1-2 Tbsp coconut flour <br />
1/2 tsp vanilla extract<br />
1/2 tsp salt<br />
70% or greater cacao chocolate bar<br />
<br />
Allow butter to come to room temperature. Mix in stevia, salt and vanilla; blend till smooth. Slowly mix in coconut flour till mixture begins to thicken; coconut flour absorbs moisture like crazy, so feel free to adjust to get the texture you want. Grate the chocolate into the mixture; fold in gently.<br />
<br />
As is, it should have a taste and texture similar to cookie dough. If you want a firmer texture, you can drop by spoonfuls onto a plate or small cookie sheet and refrigerate for a few hours. Enjoy!<br />
<br />
~~~<br />
<br />
I have a hard time not eating a lot of this in one sitting; but then I'm not hungry for hours. They're tasty with good staying power. If you don't have coconut flour, I think almond flour would work well too; it would be a different texture, but the nutty flavor should add a nice richness to the mixture. I'll try that next time, and tell you how it comes out.Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com2tag:blogger.com,1999:blog-1216195348960867113.post-22260153908746566452012-07-29T17:46:00.000-07:002012-07-29T17:46:22.605-07:00Keto Pound CakesOK, sorry, I'm stealing this one from someone else. It's been a hectic week on the farm, and it'll pretty much stay that way through the rest of the summer, but I will try to keep up with posting recipes as much as possible. I have not made these yet, but I'm going to as soon as I can - they sound lovely, and would be nice and portable for taking to work.<br />
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<u>KETO POUND CAKE </u></div>
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makes 4 in personal cake tins</div>
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3/4c butter softened</div>
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4 oz cream cheese softened</div>
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12-16 pkts of stevia or aspartame</div>
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1 1/2 tsp vanilla</div>
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1/2 tsp almond</div>
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3 eggs</div>
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1 c coconut flour </div>
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1. preheat oven to 325</div>
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2. grease your tins</div>
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3. mix your butter, cream cheese, sugar sub., vanilla, and almond extract with a hand mixer until creamed together</div>
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4. Add one egg at a time alternating egg and flour until both are in the batter. Add flour slowly as it can make the batter thick, use less flour if necessary, if you've already put it all in and it's too thick, add almond milk until cream cheese consistency- this will never be a liquid batter. </div>
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5. Place in tins to top, this will not be a rising batter. </div>
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6. Bake for 45 mins, but check after 30, your top will be golden, a toothpick will come out clean, and on touch, the cake will spring back.</div>
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7. Let cool and enjoy, come up with a topping for it, or just add raspberries and whipped cream!</div>
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Here's the webiste I found this on: <a href="http://thestateofketo.blogspot.com/2012/07/keto-pound-cake.html" target="_blank">http://thestateofketo.blogspot.com/2012/07/keto-pound-cake.html</a> </div>Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-41309697795585209452012-07-21T16:57:00.000-07:002012-07-21T16:57:57.982-07:00Low Carb Chicken AlfredoI used to make this starting with a basic roux, or white sauce: melted butter mixed with flour, then thinned with milk to make a cream sauce base that can pretty much be flavored however you like. Well, the flour is pure carbs, so I had to come up with an alternative.<br />
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Thankfully, the world has cream cheese. Cream cheese fixes <i>everything</i>.<br />
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<u>Chicken Al-Keto</u><br />
2 large chicken breasts<br />
1 head of broccoli (or frozen broccoli florets) <br />
1 8oz box of cream cheese<br />
3/4 cup milk<br />
1 Tbsp butter<br />
1/2 cup parmesan cheese<br />
1tsp garlic powder<br />
1 tsp onion powder<br />
1 1/2 tsp oregano <br />
Salt and pepper to taste<br />
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Melt the butter in a large saucepan. Slice the chicken breasts into strips; they cook faster that way. You can sprinkle a bit of each of the above seasonings on the chicken for extra flavor. Once they're mostly cooked, remove from the pan to a bowl but leave the drippings in the pan.<br />
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Over low heat, melt the cream cheese into the drippings. Add in the milk slowly until the mixture thickens. Add in parmesan cheese and seasonings; once the sauce is smoothly combined, stir in the chicken and keep warm over low heat.<br />
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In separate pot, steam broccoli, or microwave the frozen florets per package directions. Serve with the chicken and sauce.<br />
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This is a good one to serve with others who aren't doing keto; all you gotta do is prepare some fettucini on the side and you have a "normal" meal. Me, I like to stick to the good stuff and skip the pasta. The sauce was always my favorite part anyway.<br />
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<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com1tag:blogger.com,1999:blog-1216195348960867113.post-6856103222779580442012-07-19T06:55:00.003-07:002012-07-19T06:55:59.997-07:00Keto Waffles:An UpdateAlright, so I finally got around to making the keto waffles. Of all the keto recipes I've tried so far, this is the only one I probably won't make again. It's not that it isn't successful: the batter did fry up into nice waffle shapes. But they're also extremely light (ie, mostly air), crumble easily, and have very little flavor. Over all, not as satisfying or as simple as the keto pancakes, and I just don't see going to the extra effort for less satiety.<br />
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On another note: I bought some low-carb jellys at the store the other day to try them out. I've read rave reviews from other ketoans, particularly about the Polanor low sugar fruit spreads, so I thought I'd try them. They're surprisingly bland; almost no sweetness to them at all despite the Splenda, and even the fruit flavor was lacking to me. In short, from now on I'll skip the pricey jarred stuff and opt for some fresh fruit on my pancakes instead if I need something sweet. Fewer chemicals and better flavor. After all, as much as I'm focused on watching my carbs, fruits DO have good nutrients and are a very acceptable cheat in my book. <br />
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So there you go, I saved you the time and expense of buying whey protein and low-sugar jams. You're welcome, and I will get another tried-and-true recipe up in the next couple of days.<br />
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Keto on!Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-11356497272170204572012-07-15T11:42:00.000-07:002012-07-15T11:45:09.286-07:00This is why I do keto...OK, I'm not 80lbs overweight. I'm not in my 60's, and I haven't battled diabetes for decades. I'm doing keto because I never want to end up in that situation. Diabetes runs in my family, and it's all weight related. I am a dialysis nurse; most of my patients are diabetics, and most of them are in those dialysis chairs three times a week with an impossible diet and pill regimen because of diabetes. I don't want to live that way, ever. Not if I can do something to prevent it.<br />
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Stories like this inspire me so much: <br />
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<a href="http://www.awlr.org/1/post/2012/07/completely-off-insulin-within-3-months.html" target="_blank">http://www.awlr.org/1/post/2012/07/completely-off-insulin-within-3-months.html</a><br />
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<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-17795230083965237272012-07-15T03:31:00.000-07:002012-07-15T03:31:06.371-07:00Beef StroganoffAs promised! I invented this recipe several years back as well, in response to my craving for the Hamburger Helper version. I've learned this fact about cooking from scratch: with a little effort, one can usually recreate just about anything made by machine. It may not taste precisely the same (they use commercial ingredients I'll never get my hands on), but the good news is that with rare exceptions they always taste much BETTER. This recipe was one of my first copycats, and it spurred me on to copying many other common storebought foods. I'll be sharing them here as time goes by.<br />
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I used to eat this over homemade noodles, but since pasta is no longer on my menu I often just eat a big bowl of the sauce. Why not? It's the best part of the meal anyway! If that doesn't sound satisfying to you, you can prepare some chopped cauliflower as in the mock-aroni recipe, or you could combine it with spelt pasta. While not really "low carb," it is much higher in fiber than regular pasta, resulting in far fewer net carbs; is wonderfully filling; and I believe is gluten free as well.<br />
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<u>Beef Stroganoff</u><br />
<br />1 to 2 lbs beef tips (I like mine meaty!)<br />
1 1/2 cups sour cream<br />
4 oz cream cheese<br />
2 beef bullion cubes<br />
2 tbsp butter or ghee<br />
1 tsp oregano<br />
2 tsp italian seasonings<br />
1 tsp garlic<br />
1/2 tsp onion powder<br />
salt and pepper to taste<br />
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In a large saucepan, brown the beef tips in ghee or butter over medium heat. When the beef is mostly cooked, stir in the sour cream and cream cheese; reduce heat to low and warm until the cream cheese is melted smoothly into the sour cream. Add remaining seasonings and gently simmer a few minutes to let the flavors combine. You may need to crush up the boullion cubes to get them to dissolve completely.<br />
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That's it! It's a quick and hearty dinner, and kind on the carb budget. Hope you enjoy!<br />
Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com0tag:blogger.com,1999:blog-1216195348960867113.post-5941908215138672612012-07-11T17:02:00.000-07:002012-07-11T17:02:48.084-07:00Cheeseburger "Mock"-aroniI invented this recipe years ago, when I was still eating pasta. I love Cheeseburger Hamburger Helper, but as the boxes got smaller and smaller I decided to try my hand at making it from scratch. The end results were quite satisfactory in my household, and became a regular item on the menu. At least, until I started eating keto and had to set aside my beloved pasta dishes.<br />
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Then a few weeks ago I saw a recipe for a mock macaroni and cheese using cauliflower instead of noodles. Eureka! I tried it tonight, and it was scrumptious; more <i>al dente</i> than pasta, and more filling too. I hope you like it as much as I do!<br />
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<u><b><br /></b></u><br />
<u><b>Cheeseburger Mock-a-Roni</b></u><br />
1 lb ground beef<br />
1 head cauliflower<br />
4 oz cream cheese<br />
1/2 cup sour cream<br />
1 cup cheddar cheese<br />
1 Tbsp mayonnaise <br />
1 tsp yellow mustard<br />
1 tsp ketchup<br />
1/2 tsp pickle juice or relish, if desired<br />
1 tsp onion powder<br />
1/2 tsp garlic powder<br />
Dash paprika<br />
Salt and pepper to taste<br />
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In a small pot, bring 1 qt water to boil. Chop the cauliflower into small florets; boil 5 minutes; drain and set aside.<br />
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While the cauliflower is boiling, brown the ground beef in a large saucepan. Drain and set aside.<br />
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In the same saucepan, melt the cream cheese into the sour cream over very low heat. Add the cheddar cheese and raise heat slightly, stirring till all is melted smoothly together. Add seasonings. Mix in the ground beef and cauliflower.<br />
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If you have family members who simply won't eat cauliflower, you can prepare 1 1/2 cups elbow noodles instead. But you eat the cauliflower; it's good for you, and your waistline will thank you for it. I couldn't stop eating it myself; it took everything I had to save some for lunch tomorrow. In fact, I wish I'd taken a picture; I'll add one the next time I make this.<br />
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<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com4tag:blogger.com,1999:blog-1216195348960867113.post-50237017051359229132012-07-06T09:16:00.004-07:002012-07-06T09:23:20.045-07:00Keto SlidersI've never quite understood the point of a "slider." You take a perfectly good burger, miniaturize it, and sell them as something special. Personally, I don't want my bite-size determined by anyone else. Most chefs have no idea how big my mouth is.<br />
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However, when it comes to following a keto-friendly diet, the slider is a handy invention. Why? Because I have not yet found a lettuce leaf that will contain a Big Mac. They always tear first.<br />
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So instead, I save the hardier inner leaves of your typical iceberg lettuce and pair them with my always-smaller-than-intended-because-I-forget-meat-shrinks hamburger patties, top with my favorite condiments, and voila! A meal fit for a very lean king.<br />
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<u>KETO SLIDERS</u><br />
1lb ground beef<br />
1 head iceberg lettuce<br />
Sliced cheese<br />
Ketcup<br />
Mayonnaise<br />
Mustard<br />
Pickles/Onions/Relish/Whatever else you like on your burger<br />
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Form meat into patties. Make them BIGGER than you think you should; I always do this, and they still end up too small. But that's OK, because you want "too small." Cook on grill or stovetop till done. I season mine with salt and pepper.<br />
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Pull apart the lettuce leaves carefully. The outer leaves are much larger, but they tend to tear. The middle ones are better, but they tend to stick stubbornly to the others. The inner leaves just before you get to the yellowish core should be just right. Toss the rest of the leaves into a plastic bag and save in the fridge for your next salad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1mFB-a4E87a5Ls_PA71vGQpyYkMP9B4JRTG0IFmJhyphenhyphenCIqgkS0NANFP1hp5Gg770WY5pI2fe2PKozJ5OG7DgMBuLIucOVgAF30CzuEsYJ684zI1Fvy5rq4aEF9JaTiUKdzbFODgl-QmsJ/s1600/DSC00120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1mFB-a4E87a5Ls_PA71vGQpyYkMP9B4JRTG0IFmJhyphenhyphenCIqgkS0NANFP1hp5Gg770WY5pI2fe2PKozJ5OG7DgMBuLIucOVgAF30CzuEsYJ684zI1Fvy5rq4aEF9JaTiUKdzbFODgl-QmsJ/s320/DSC00120.JPG" width="320" /></a></div>
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Place the cooked meat patties onto/into the lettuce leaves and top with your favorite toppings. Go easy on onions and tomato, as they are higher in carbs. I usually use a dab of homemade ketchup; it's not low carb, but it's HFCS free and I just gotta have a little ketchup on my burgers.<br />
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Please forgive the poor lighting in the picture, we are in the area hit by the derecho last week and still have no power. Thankfully our generator is holding up, but we are trying to conserve on how many lights/appliances we use. Keep those still in the dark (and without water!) in your pre-prandial prayers!<br />
<br />Cookyhttp://www.blogger.com/profile/18445216570989006572noreply@blogger.com3